Creamy Dreamy Tortellini Soup
This one-pot creamy tortellini soup is the perfect comforting meal for a chilly evening. It's quick, easy to make, and requires minimal cleanup, making it ideal for busy weeknights. Enjoy a creamy, cheesy, and utterly satisfying soup that's ready in a flash.
Equipment
- Large pot or Dutch oven
- Measuring spoons
- Measuring cups
- Knife
- Cutting board
- Ladle
- Can opener
- Grater
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh basil, for garnish optional
- 1 cup cooked shredded chicken or Italian sausage optional
- 1 cup chopped spinach or kale optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more, until fragrant. Be careful not to burn it!
- Pour in the chicken broth, diced tomatoes (undrained), Italian seasoning, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld.
- Stir in the tortellini. Cook according to package directions, usually about 3-5 minutes, or until they are tender.
- Reduce the heat to low. Stir in the heavy cream and Parmesan cheese until the cheese is melted and the soup is creamy.
- If using, stir in cooked chicken or sausage and spinach or kale during the last few minutes of cooking.
- Garnish with fresh basil, if desired.
- Serve immediately and enjoy the creamy, cheesy goodness!
Notes
For a thicker soup, simmer uncovered for a longer period of time to allow some of the liquid to evaporate. If the soup becomes too thick, simply add a little more chicken broth until it reaches your desired consistency. A splash of milk or even a bit of water will also work. To add extra richness and tang, stir in a tablespoon of cream cheese or a dollop of sour cream. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a pot over medium heat, stirring occasionally, until heated through, or in the microwave in 1-2 minute intervals, stirring in between.